Vinaigrette Salad

6 beets (about 2 inches in diameter)
8 medium potatoes
4 carrots
3 dill pickles (or one 8 inch cucumber)
1 medium onion or 6 scallions

Dressing:
1/3 cup vegetable oil
1/3 cup lemon juice (fresh is better)
2 tablespoons salt
1 teaspoon dill weed
1/2 teaspoon ground black pepper

Scrub beets, potatoes and carrots and boil together. Check after 15 minutes and remove potatoes and carrots as they finished, letting beets continue cooking until done. Cool and peel. Cut beets, carrots and potatoes into serving size and combine in mixing bowl. Chop onion and pickles and add.

Combine lemon juice and oil with dill, add salt and pepper (adjust amounts to your taste. Pour over salad vegetables and stir (everything will turn various tones of magenta). Chill at least two hours before serving.

Serves 10 to 12.